Photo: Moroccan Spiced Chickpea Soup Recipe
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 1 large onion, medium diced
- 6 to 8 cloves garlic, pressed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet paprika
- 1 (14.5-ounce) can chopped tomatoes
- 3 (15-ounce) cans chickpeas, drained and rinsed well
- 1 quart vegetable broth or reduced-sodium chicken broth
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 (5-ounce) package pre-washed baby spinach
Directions
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
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By k0wzy_9692845
San Antonio, TN
on May 19, 2013
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Delicious! I would eat this for breakfast. : I didn't change anything, except I cooked the chickpeas the day before. It came out just a tad runny so I cooked it longer, and then blended with immersion blender. Served with dollop of sour cream. Will share!
By kn8bde6
on April 27, 2013
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This was excellent. I gave it 4 stars because I made quite a few changes. I used fresh chopped tomatoes, diced carrots, doubled the spices (except for the cinnamon and also added about a tsp of tumeric and 2 whole cloves. I also added a splash of Malbec and used frozen chopped spinach instead of fresh. Someone recommended lemon zest and I added this at the end which really made the dish. I also omitted the sugar and instead added a pat of butter to make it richer. (I was tempted to use homemade chicken stock but our dinner guests were vegetarian...maybe next time
By Saucy Sally
New York, NY
on April 08, 2013
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Amazing! I just made this over the weekend. I used two cans of chickpeas, low sodium vegetable broth, and no salt added diced tomatoes. I doubled the amount of cumin (I like it spicy and also added about 1/2 cup each of diced carrots and red pepper. I too, added some fresh lemon at the end and it came out sooo good! This is definitely a keeper!
Read all 149 reviews